Lancashire Re-United: Wonder if they are still out there ?

Monday 1 August 2011

Wonder if they are still out there ?

It was great today to hear from Ron Boyd one of the former members of the defunct website --of the same name as this blog page I created some years back .
Ron commented on a post I added on to the Southlakes Websites forum page where I added a link to the Barrow photos I posted earlier on here

Ron wanted to know if I was still retailing the Polo Shirts I had produced along with some LANCASTRIAN & PROUD car stickers to fund trips around the county taking photos .Sadly I do not any longer but I wonder if they are still around tucked away in someones draw -

Pic shows Member Bernice Melrose -----Aka Georgeslass ( Formerly from Blackpool ) with dad George Hindle out in Australia---wearing there LANCASTRIAN & PROUD Polos ---and here one of the Car Stickers which also went world wide

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Lancashire Kitchen

Apple & Lancashire Cheese Pie

A deep-dish pie filled with delicious apples and cheese. Can be served as a dessert or makes a super tea time treat.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

What you will need

12oz/350g shortcrust pastry (see instructions below)
2lb / 900g cooking apples, peeled, cored and cut into chunks
½ tsp ground cinnamon
3oz / 75g sultanas
5 tbsp maple syrup
5oz / 150g Lancashire cheese, crumbled
1 medium egg, beaten

Preperation

Preheat the oven to 400F/200C/Gas mark 6.
Roll out the pastry on a lightly floured surface and use to line a deep 8in/20cm pie dish or loose bottomed fluted flan case. Prick the bottom and chill whilst preparing the filling. Reserve pastry trimmings for the top of the pie.
Place the apples, cinnamon, sultanas and maple syrup in a pan. Cover and cook over a gentle heat until apples just begin to soften. Remove from the heat and fold in the crumbled Lancashire cheese.
Spoon into pastry lined dish. Re roll the pastry trimmings and cut into strips about 1/2 inch/1cm thick. Use these to form a lattice pattern on top of the pie and brush with beaten egg to glaze.
Bake for 30 to 35 minutes until pastry is golden and crisp.

Chorley Cakes Recipe

Ingredients:

* Pastry; – 8oz (225g) plain flour
* 4oz (115g) hard margarine
* Water to mix
* Filling: – 6oz (170g) currants
* 2oz (55g) finely chopped dried peel
* 1 tablespoon soft brown muscovado sugar
* 1oz (30g) butter
* Â¼ teaspoon each of ground nutmeg and mixed spice

Method:

Rub margarine into flour until it resembles breadcrumbs. Add water slowly until the mixture binds together. Cover and leave for half an hour in a cold place.

In a thick pan slowly melt 1oz (28g) butter. Remove from heat, add currants, spices and sugar. Mix well and put aside to cool. Then stir in the mixed peel.

Grease a baking tray. Preheat oven to 200Â°C. Roll out the pastry on a floured surface until it is Â¼” (5mm) thick. Using a saucer cut into rounds. In the centre of each round put a heaped tablespoonful of the dried fruit mixture. Dampen the edges of the pastry and carefully bring the edges to meet in the centre. Pat down to ensure the gaps of the pastry are closed, then with the rolling pin roll the cakes gently until you can just see the fruit through the pastry. Prick the surface with a fork. Transfer carefully to the baking tray and bake in the pre-heated oven at 200Â°C for about 20 minutes or until lightly brown. Delish